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苏州姑苏家宴正宗苏帮菜·评弹·松鼠桂鱼(平江一店)

江浙菜 · ⭐ 4.1

No. 321, Baita East Road

Dishes

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  Chinese Yardlong Bean

  A common bean vegetable in Chinese cuisine, known for its crisp texture and mild flavor. Often stir-fried or used in soups and salads.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Taihu Silver Fish Stir-Fried with Eggs

  A classic Jiangnan dish made by stir-frying fresh Taihu silver fish with eggs, resulting in a delicate and savory flavor.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Jiangnan Steamed Drunk Crab

  Fresh crab steamed and marinated in yellow wine, ginger, and scallions, resulting in tender meat with a rich, aromatic flavor.
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  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
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  Special Squirrel Fish (Suzhou Signature Dish)

  Fresh mandarin fish is deboned, cut into pieces, coated with starch and deep-fried until golden and crispy. Then stir-fried with a sweet and sour sauce, resulting in a tangy, crisp-on-the-outside, tender-on-the-inside dish that resembles a squirrel.
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  Suzhou Sugar Lotus Root

  A traditional Suzhou dish made by slow-cooking lotus root with rock sugar, resulting in a sweet, tender dessert with a glossy red appearance.
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  Suzhou-style Dongpo Pork

  Suzhou-style Dongpo pork, made primarily from fatty pork belly, is carefully prepared. First, the pork belly is cut into cubes and tied tightly with cotton thread, then pan-fried until slightly golden. Next, caramel color, rice wine, light soy sauce, dark soy sauce, ginger, and scallions are added, and the dish is slowly stewed over low heat until the meat becomes tender and the sauce thickens. Finally, the sauce is reduced and the dish is served, presenting a glossy red appearance that is visually appealing.
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  Suzhou Crispy Duck

  A classic Suzhou dish featuring crispy fried duck with tender meat and aromatic seasoning.
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  Water Shield and Silver Fish Soup

  A classic Jiangnan dish made with fresh water shield and silver fish, simmered in broth for a delicate, refreshing flavor.

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